Ingredients:
- 2 pieces of chicken (thighs or breast) chopped
- 1/4 cup hoisin garlic sauce
- 1/4 cup sesame ginger salad dressing
- 1 garlic clove grated
- 1 ginger root size of garlic clove grated
- 1 tbs. sriracha hot chili sauce
- 1 tsp. thai vinegar pepper juice (i'm not sure the name but you can get them when you order thai food to go its one of the spices at the tables)
- 3 vinegar peppers chopped fine
- 1 can pineapple chunks chopped
- 1tbs. peanut oil
- 1 pinch salt
- 1 tps. pepper
- 1tbs. sesame oil
- 2 garlic cloves grated
- 1 ginger root grated
- 1cup instant rice
- 1/4 onion chopped
- 2 tbs. raisins
- 2 tbs. cilantro leaves cut
- 1 cup water
- 1 tbs. soy sauce
- 1/2 tbs. sugar
- 1 pinch salt
- 1 tsp. pepper
Instructions:
- Chop chicken in small pieces
- add to a med. size bowl
- add the hoisen sauce, sesame ginger sauce, and chirashi sauce
- grade the garlic and the ginger root
- add the vinegar pepper juice and diced peppers
- add the juice from the pineapple chunks you can leave a little to add to the rice
- add the peanut oil
- season with the salt and pepper
- set a side for a minute
- in a med. frying pan add sesame oil let it get warm
- to another frying pan add the chicken and all the marinate
- cover and cook on med. low heat for 10-15 min
- add the grated garlic and the ginger to the sesame oil
- let it start to roast
- then add the rice let the garlic and ginger start to get brown
- add the onion and chopped pineapple chunks
- mix around and let the rice get brown
- add the cilantro and raisins
- mix the soy sauce with the water and add to the rice
- season with the sugar, salt and pepper
- cover and let simmer for about 5-7 minutes
- Serve rice first and add the chicken on top with a little of the juice